emilia's cuban black beans

Ingredients

• Servings: 10
• 1/4 pound bacon, chopped
• 2 achiote (annatto) seeds
• 1 yellow onion, diced
• 1/4 teaspoon minced garlic, or to taste
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped cilantro
• 1 pound dried black beans, picked over and rinsed
• 2 tablespoons chopped fresh oregano
• 1 tablespoon ground cumin
• kosher salt to taste
• 1 tablespoon ground black pepper
• 1 lime, juiced
• 2 bay leaves
• 1/2 cup large pimento-stuffed spanish green olives, sliced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chopped fresh parsley, or as desired

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 15 mins


• in a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.
• cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. sprinkle with 1 teaspoon or more of fresh parsley, and serve.